Pumpkin-Swirl Cheesecake

photo by:kraft

Even when last golden days of summer fade away, pumpkin returns to make everything OK again. Welcome the season with these velvety smooth bars with a spicy cookie crust.

time

prep:

20 min

total:

6 hr 5 min

servings

total:

16 servings

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What You Need

NABISCO Ginger Snaps, finely crushed (about 1-1/2 cups)

1/2

cup finely chopped PLANTERS Pecans

1/4

cup butter, melted

pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

cup sugar, divided

tsp. vanilla

eggs

cup canned pumpkin

tsp. ground cinnamon

1/4

tsp. ground nutmeg

Dash ground cloves

Make It

HEAT oven to 325°F

MIX ginger snap crumbs, nuts and butter; press onto bottom of 13x9-inch pan.

BEAT cream cheese, 3/4 cup sugar and vanilla with mixer until blended. Add eggs, 1 at a time, beating after each just until blended. Remove 1-1/2 cups batter. Stir remaining sugar, pumpkin and spices into remaining batter.

SPOON half the pumpkin batter into crust; top with spoonfuls of half the plain batter. Repeat layers; swirl gently with knife.

BAKE 45 min. or until center is almost set. Cool completely. Refrigerate 4 hours.

Kraft Kitchens Tips

Size-Wise

Sweets can add enjoyment to a balanced diet, but remember to keep tabs on portions.

Make it Easy

Line pan with foil, with ends of foil extending over sides. Use foil handles to lift chilled cheesecake from pan before cutting to serve.

How to Prepare Cheesecake in Springform Pan

To bake cheesecake in 9-inch springform pan instead, prepare as directed increasing the bake time to 55 min. to 1 hour 5 min or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.

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Julieam

posted:9/7/2009

This is a fast and easy recipe to follow. But most of all, it's absolutely delicious:>)

a cook

posted:9/6/2009

Delicious!

a cook

posted:9/5/2009

It was good but next time I would maybe add some more spices. It didnt taste as pumpkin-y as i thought it would. But still very good.

a cook

posted:9/3/2009

I Will Make it Then ?I well Rate But I Think this will be Glamorous thing to do

ljensen72

posted:4/25/2009

I've made this cheesecake 4 or 5 times now. It is a favorite of my friends at work. I double the crust recipe so the crust goes all the way up the side of the springform pan (but I usually throw a little bit away). I use a flat-bottom glass to create a more even and flatter crust. A dollop of whipped cream, a few gingersnap crumbs, and some caramel sauce make a great cheesecake SUPERB!!! One more tip: overmixing the eggs may cause your crust to crack so be careful to follow the directions in the recipe.

CookForMyFamily

posted:4/20/2009

If you like pumpkin pie and cheesecake then this Pumpkin Swirl Cheesecake is for you. I loved it and so did my kids.

nece1

posted:3/31/2009

I have made this receipe several times, particularly during the holidays. It is one of everyone's favorites. It tastes great ahd is very light.

cutechef25

posted:2/21/2009

I made it in a 13x9. It was spectacular!!!

a cook

posted:1/3/2009

I made this for Christmas and everyone loved it!! Very easy to make and well worth the time.

applebug20

posted:12/27/2008

If you are not a big cheescake fan, this cheesecake is for you! This tasted more like a creamy pumpkin pie. Very low on the "cheese" taste that accompanies most cheesecakes. Delightful and will make again and again.